Ottawa's Restaurant Health Inspections

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant must have at least one staff member with food handler training present at all times while the business is open.
   1,794
2. 2
   The restaurant must keep its floors, walls, ceilings, and overall premises clean and sanitary.
   1,407
3. 3
   The restaurant's floors, walls, and ceilings must be kept clean and in good repair to maintain sanitary conditions throughout the facility, especially in areas where food is prepared or served.
   1,163
4. 4
   Equipment and facility surfaces that touch food must be cleaned and sanitized regularly to keep them sanitary.
   1,157
5. 5
   The restaurant must ensure all food is protected from contamination and spoilage.
   1,141
6. 6
   The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
   891
7. 7
   The restaurant must have enough hand washing stations that are well-maintained, properly supplied, and easily accessible to food workers.
   873
8. 8
   Equipment and food contact surfaces must be cleaned and sanitized regularly to keep them sanitary.
   838
9. 9
   The restaurant must have designated handwashing stations available for employees to use.
   805
10. 10
    Food preparation equipment, utensils, and shared items must be in good condition, properly constructed, and suitable for their intended purpose.
    755

This summary is AI generated and can contain mistakes.

1. 1
   The restaurant must ensure all food is protected from contamination and spoilage.
   1,141
2. 2
   The restaurant must protect all food from contamination and ensure it is not adulterated or altered in ways that make it unsafe or unfit to eat.
   891
3. 3
   Foods that can spoil easily must be kept either at 4°C (40°F) or colder, or at 60°C (140°F) or hotter to prevent bacterial growth.
   530
4. 4
   Foods that can spoil quickly were not kept at safe temperatures—they need to be kept at 4°C (40°F) or colder, or 60°C (140°F) or hotter. The restaurant must maintain proper temperatures for these foods at all times.
   349
5. 5
   Cleaning chemicals and other toxic substances must be stored separately from food in clearly labeled containers to prevent contamination.
   283
6. 6
   Cleaning and maintenance chemicals must be stored separately from food in clearly labeled containers to prevent contamination.
   256
7. 7
   Food must be processed in a way that makes it safe to eat.
   173
8. 8
   Food contact surfaces and utensils must be in good condition without cracks, crevices, or open seams, and made from corrosion-resistant, non-toxic materials.
   157